Jamaican Brown Stew Chicken with Coconut Dumplings, Callaloo, and Fried Plantains

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A classic Jamaican Sunday-dinner plate built around deeply seasoned brown stew chicken simmered in a glossy gravy, served alongside soft coconut dumplings, gently steamed callaloo greens, and sweet ripe fried plantains. It's the kind of comforting, multi-component spread that turns a regular evening into a true island feast.

Nutrition Facts

Per serving (estimated)

• 740 kcalCalories
• 36 gFat
• 11 gSaturated Fat
• 58 gCarbs
• 6 gFiber
• 19 gSugar
• 44 gProtein
• 1020 mgSodium
• 940 mgPotassium
• 115 mgCalcium
• 5.5 mgIron
• 42 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the brown stew chicken

• 3 lb bone-in chicken thighs and drumsticks, skin on
• 1 large yellow onion, half chopped and half sliced
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 scallions, chopped
• 1 whole scotch bonnet pepper, pierced with a knife
• 4 sprigs fresh thyme
• 1 tbsp ground allspice (pimento)
• 2 tbsp browning sauce (or 1 tbsp dark soy mixed with 1 tsp molasses)
• 1 tbsp tomato paste
• 1 cup chicken stock
• 1 tbsp soy sauce
• 1 tsp dark brown sugar
• 2 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the coconut dumplings

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened coconut milk
• 1/4 cup warm water, as needed
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp sugar

For the steamed callaloo

• 1 lb callaloo or baby spinach, roughly chopped
• 1/2 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 scotch bonnet, finely minced (seeds removed)
• 1/4 cup coconut milk
• 1 tbsp butter
• 1/2 tsp salt

For the fried plantains

• 3 very ripe plantains (yellow with black spots)
• Vegetable oil, for frying
• Pinch of fine sea salt

Directions

1. In a large bowl, combine chicken with chopped onion, bell pepper, garlic, ginger, scallions, whole scotch bonnet, thyme, allspice, browning sauce, salt, and pepper. Massage well, cover, and marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
2. Heat the oil in a heavy Dutch oven over medium-high. Remove chicken from the marinade (reserve the marinade) and brown in batches, 3 to 4 minutes per side, until deeply caramelized. Transfer to a plate.
3. Pour off all but 2 tablespoons of fat. Add the reserved marinade, sliced onion, and tomato paste to the pot and cook, stirring, for 3 minutes until softened and fragrant.
4. Return the chicken and any juices to the pot. Pour in the chicken stock, soy sauce, and brown sugar. Bring to a boil, then reduce heat, cover, and simmer gently for 35 to 40 minutes, until the chicken is fork-tender and the sauce has thickened and darkened.
5. While the chicken simmers, make the dumplings: whisk flour, baking powder, salt, and sugar. Stir in coconut milk and just enough water to form a stiff, smooth dough. Divide into 8 logs, about 3 inches long.
6. Bring a pot of lightly salted water to a gentle boil, drop in the dumplings, and simmer 12 to 15 minutes, turning once, until firm and puffed. Lift out with a slotted spoon and keep warm.
7. Make the callaloo: melt butter in a skillet over medium, sauté onion, garlic, and scotch bonnet for 2 minutes until soft. Add the greens and toss until wilted, then stir in the coconut milk and salt. Simmer 4 to 5 minutes until creamy and just tender.
8. Slice plantains on a sharp diagonal into 1/2-inch pieces. Heat 1/2 inch of oil to 350°F and fry in batches, 2 to 3 minutes per side, until golden and caramelized. Drain on paper towels and sprinkle with salt.
9. Spoon chicken and gravy onto a warm platter, arrange dumplings, callaloo, and plantains alongside, and serve hot with extra scotch bonnet on the side for the brave.

Cook’s Notes

• Browning sauce gives the gravy its signature deep mahogany color; a mix of dark soy and molasses is a fine substitute if you cannot find it.
• Leave the whole scotch bonnet whole for a gentle background warmth, or split it for serious heat. Always remove it before serving and warn guests.
• Use only fully ripe plantains (yellow skin flecked with black) for natural sweetness; green plantains stay starchy and will not caramelize.
• Marinate the chicken overnight for the deepest, most authentic flavor, especially if your pieces are large.
• Coconut dumplings can be steamed in a bamboo steamer over simmering water for 20 minutes if you prefer a lighter, oil-free finish.